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Deliciously caramelized tangerines make a beautiful topping for the “up side” on this healthy vanilla cake. Serve dolloped with vanilla whipped cream. Source: EatingWell Magazine, March/April 2016

Laraine Perri


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.

  • Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.

  • Whisk flour, baking powder, baking soda and salt in a medium bowl.

  • Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.

  • Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.


Make Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.

Nutrition Facts

251 calories; 8.6 g total fat; 3.5 g saturated fat; 50 mg cholesterol; 305 mg sodium. 157 mg potassium; 40.5 g carbohydrates; 2.6 g fiber; 26 g sugar; 4.7 g protein; 205 IU vitamin a iu; 22 mg vitamin c; 17 mcg folate; 89 mg calcium; 3 mg iron; 9 mg magnesium; 21 g added sugar;


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